Make pineapple filling. In a saucepan stir together pineapple and sugar, bring to boiling. Reduce heat and simmer until mixture is very thick, 30 to 35 minutes, stirring often. Divide fruit filling in half. Using a few drops of food coloring, tint half of the filling red and the other half green. Cool thoroughly. Preheat oven to 400F. Cream together butter and brown sugar; beat in egg and vanilla. Stir together flour and baking powder; add gradually to creamed mixture, mixing until smooth. Do not chill. Place half of the dough in the cookie press. Using the ribbon plate, press dough in ten 10-inch strips on ungreased cookie sheets. Using star plate and remaining dough, press lengthwise rows of dough on top of each strip, making a rim along both edges. Spoon red or green pineapple filling between rims on top of ribbon strips. Bake cookies for 8 to 10 minutes. While hot, cut strips into 1 1/4 inch diagonals. Cool. Makes 78.
Note: Or, omit filling and force all of the dough through cookie press on ungreased cookie sheet into desired shapes. Shake ground almonds with a few drops red or green food coloring in a screw-top jar; sprinkle over cookies. Bake at 400F for 8 minutes.

Reviews of Brown Sugar Spritz:

Michael in Australia May 17, 2009
Would not make this again.
I suggest an extra 1/3 to 1/2 cup of butter for this as the biscuits (i.e. cookies) were very dry. Not very sweet either so icing was definitely necessary.1 star

A cookie baker in New York Dec 24, 2008
Would make this again.
A good cookie to make with children. The dough is easy to work with. I subsitute pasteurized egg whites for the egg -- that way I don't worry about little tasters.5 stars

A cookie baker Nov 27, 2006
Would make this again.
very good hit of the party3 stars

Cookie Lover in America Nov 24, 2005
Would make this again.
This cookie was the hit of the party.5 stars

A cookie baker in KS Apr 16, 2003
Would make this again.
this recipe is very good5 stars